Couscous Salmon Niçoise Recipe

Roast the Salmon

Preheat your oven to 400°F (200°C). Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Place on a baking sheet and roast for 12-15 minutes or until cooked through.

Prepare the Potatoes

While the salmon is roasting, wash and chop the potatoes into quarters. Boil in salted water for about 15 minutes, or until tender. Drain and set aside.

Blanch the Green Beans

In the last 5 minutes of potato cooking, add the green beans to the boiling water. Blanch for 3-4 minutes until bright green and tender-crisp. Drain and set aside.

Cook the Eggs

In a small pot, place eggs and cover with water. Bring to a boil, then remove from heat and let sit for 10-12 minutes. Drain, cool in cold water, peel, and cut in half.

Prepare the Couscous

In a medium saucepan, bring 1 cup of water to a boil. Stir in couscous and a pinch of salt. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.

Make the Herb Vinaigrette

In a small bowl, whisk together olive oil, lemon juice, and chopped fresh herbs. Season with salt and pepper to taste.

Assemble the Salad

In a large bowl, combine mixed greens, roasted potatoes, blanched green beans, cherry tomatoes, Niçoise olives, and fluffed couscous. Toss with herb vinaigrette.

Serve

Plate the salad and top with roasted salmon and halved eggs. Drizzle any remaining vinaigrette over the top.